4 ingredient Red Bean & Rice Soup

October 27, 2013

4 ingredients.  Flavorful.  Delicious.
I’m not lying.
AND you can use all shelf-stable ingredients, which means you could assemble them all in a “meal bag” and have it ready to grab off your pantry shelf for a quick dinner!
You’re welcome.

Red Bean & Rice Soup

1 pkg Knorr Red Beans & Rice mix
6 cups chicken broth
1 (15 oz) can red beans, rinsed and drained (1 1/3 cups)
1 1/2 cups salsa

Place all ingredients in a 4 quart stockpot and bring to a boil.  Reduce heat to simmer.  Cook, stirring occasionally, until rice is tender, about 15-20 minutes.

Serve with grilled cheese or hot rolls.  Or breadsticks.  Or homemade white bread.  Just serve it with some hot, homemade carbs.

*We eat very little meat now, so there is none in this soup.  If you need meat to make it feel like a more satisfying meal, add in 1 cup cooked chicken or ham.

*If using a different brand of beans & rice mix, it may have more salt than the Knorr brand.  Use a low sodium broth OR use water and bouillon cubes.  Start with two or three and add more to taste, if necessary.

*Out of chicken broth?  Use 6 cups of water and 6 chicken bouillon cubes.  {For a shelf-stable Meal Bag, include 3 bottles of water (16.9 oz) and 6 bouillon cubes}

*Use a salsa that tastes fresh…homemade or something as good as homemade.  I use Jack’s Special Salsa that I pick up at Costco.  Jack’s needs to be refrigerated, so it can’t be used in a Meal Bag.

***To make this into a Meal Bag, simply add all ingredients to a bag that will fit on your pantry shelf (small-medium gift bag size).  Print off the directions to make your meal, include that in or on the bag, and anyone in the family can make dinner in minutes!

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!